This recipe makes a pretty basic and plain chicken and cauliflower meal, then tops it with the Honey Sriracha sauce. I start by saying that because I honestly was not a big fan of the sauce, but would have still enjoyed the meal without the sauce. I doubled the chicken and cauliflower but left the sauce ingredients as is. The sauce turned out almost like a sweet and sour sauce and was really thick and sticky. I don't think 2 Tbsp of arrowroot flour is necessary whatsoever, so if you don't have that ingredient just leave it out. I also used a wing sauce instead of sriracha, so that might have changed the taste of the sauce. Anyways though, I did still enjoy this meal! I just don't think I would make it again with this sauce. I also paired this with the quickest and easiest Instant Pot sweet potato mash, which is my go-to for making a TON of sweet potatoes in little time. If you give these recipes below a try then please let me know if you enjoyed them!

Preheat the oven to 400 F and line a baking sheet with parchment paper. Toss the cauliflower florets with 1 Tbsp melted coconut oil and sprinkle with ¼ tsp sea salt.

Roast cauliflower for 25, then cool for about 10 mins (otherwise it will thin out the sauce too much).

Meanwhile, pat the chicken dry and season with a pinch (about ¼ tsp) of salt and pepper. Heat a large skillet with the remaining 1 Tbsp coconut oil. Once hot, add the chicken pieces, and cook, turning every few minutes, until cooked through. This should take about 6-7 minutes. Remove the chicken from the heat.

Next, make the sauce on the stove while the cauliflower is still roasting: combine the honey, garlic, ginger, onion powder, coconut aminos, and sriracha in a small saucepan and bring to a boil, then lower the heat to a simmer. Stir often.

While the sauce is simmering, make a slurry with the water and arrowroot flour. In a small bowl, whisk the water as your pour the arrowroot in, until it’s completely dissolved. Then, keep whisking while you stir the slurry into the sauce on the stove. Raise the heat and bring to a boil again, then lower the heat and cook until it thickens to your liking.

Take the sauce off the heat and allow to cool for a few minutes (while the cauliflower is cooling). The sauce will thicken as it cools.

In a large bowl, stir together the roasted cauliflower, cooked chicken, remaining ½ tsp sea salt, and sauce. Taste, and add more sriracha if you’d like it hotter! Garnish with sesame seeds and chopped scallions.

Add sweet potatoes and water to the instant pot. Close pot and set to sealing.

Cook on manual, high pressure, for 4 minutes.

Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.

Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.

Quickly wash out the inner pot and dry it with a kitchen towel.

Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.

Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes*I always use at least 6 lbs of sweet potatoes, 2 cups of water, and cook it for 10-15 minutes.